For Basil Butter: In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 teaspoons kosher salt and mash with a spoon until well combined.

Use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. The butter will keep in the refrigerator for up to two weeks or in the freezer for a month. (yields about 1/2 cup).

For Steaks: Preheat oven to 400°F Crush peppercorns and coriander with a mortar and pestle, or in a large Ziploc baggie with a rolling pin. Spread onto a large dish or a baking sheet.

Season steaks with salt, and coat both sides with ground peppercorn mixture and pat into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.